K-Stage Program: Yoo Changseok & Park Sehoon

Solbam runs the K-Stage program in partnership with Korea’s largest food enterprise, CJ CheilJedang.

This summer, two young chefs—Yoo Changseok, who returned to Korea after years of culinary experience in Australia, and Park Sehoon, who has just taken his first steps into the professional world—joined the program. Over the course of two months in 2025, they are gaining hands-on experience inside Solbam’s kitchen, immersing themselves in the world of fine dining. Here are their stories.

How did you decide to apply for this program?

Yoo Changseok: I originally studied hotel management in Korea but dropped out and went to Australia. After graduating from culinary school there, I stayed for about seven years. At first, I just wanted to experience food and culture abroad, but the environment was so good that I ended up staying longer. While working in restaurants, someone suggested I apply for a “cooking visa,” and that’s when I fully stepped into the kitchen. To be honest, for the first four years I wasn’t that passionate about cooking, but in the last two years, under the influence of my head chef, I came to love it deeply. That’s what made me change my path to cooking for good, and I returned to Korea to continue learning. When I saw the advertisement for the Cuisine K program, I thought it was the perfect chance to experience fine dining—something difficult to access through regular job applications—so I applied.

Park Sehoon: Since high school, I dreamed of entering a culinary high school specializing in Korean cuisine, but my parents opposed it, so I ended up in a general high school. Still, I couldn’t give up on cooking. In my senior year, I joined a vocational program to study it. Afterward, I majored in hotel culinary arts at university and graduated. Solbam is now my first workplace and the start of my professional life. Initially, I sent résumés to many places but didn’t hear back. I considered starting in a casual restaurant, but I was drawn to the precision and intensity of fine dining and wanted to experience it. Then I learned about the K-Stage program, and I felt it could be the best starting point for me, so I applied.

What have you learned so far at Solbam?

Yoo Changseok: Solbam is my first fine dining and Michelin-starred restaurant experience. I was struck by how the kitchen moves as one united team, and especially by the strict standards of cleanliness and hygiene. I had worked in four or five kitchens before, but none matched this level of detail and discipline. Currently, I help in the garde-manger section. I prep dishes like fromage with cheese and caviar, or crab meat for the amuse, and sometimes I assist in roasting or with vegetables and seafood in the entremetier. More than just cooking, I’m learning the reasons and philosophy behind why we do things this way. That’s been the biggest education.

Park Sehoon: As someone just starting out, everything was new—basic knife work, how to handle kitchen tools, cooking techniques, and hygiene rules. The biggest lesson has been identifying my weaknesses. I had always lacked confidence in my knife skills, but Chef noticed my posture and corrected me from the basics. He could have just pointed it out and moved on, but instead he took the time to teach me as if it were his own task, and that was very moving. I also thought Chef Eom Tae-jun might be distant, but seeing how he cares for every small detail and always looks out for the team showed me what true leadership as a chef means.

Do you have a memorable episode from your time here?

Yoo Changseok: About a month in, Chef had to travel, so the kitchen team had more responsibilities than usual. There were more ingredients to prep and more weight on our shoulders. It was tough, but through it I was reminded of the principle that good food ultimately means giving guests joy. I also had the chance to experience Solbam’s course menu as a guest, which made me realize how much focus and detail go into every dish before it reaches the table. The tension in the kitchen, the chef’s concentration, the way the team clicks together—it was unforgettable.

Park Sehoon: I used to think fine dining was just about premium ingredients and advanced techniques. But in reality, it’s the unseen details and teamwork that matter most. Of course, I’d heard about teamwork in school, but at Solbam I saw it come alive. Everyone not only takes care of their own tasks but also helps the person next to them. It showed me that cooking is never a solo act, and that realization really matured my mindset and attitude.

What are you working on now at Solbam, and what are you learning?

Yoo Changseok: I continue to assist in garde-manger, handling delicate preparations like cheese, caviar, and crab meat, which are directly tied to service. Observing dishes come together in the tense moments before service has been a huge lesson. Fine dining is not just about creating tasty food; it’s about integrating the space, the service, and the atmosphere into one whole experience.

Park Sehoon: I handle basic prep, equipment management, and service support. This has allowed me to rebuild my fundamentals. One point Chef emphasized is that the fewer guests you have, the easier it is to lose focus. In fact, he warned that mistakes happen more easily when serving 29 guests than 35. That gave me a deep sense of responsibility. I’ve learned that maintaining the same energy and concentration at every moment is the essence of fine dining.

What is your vision for the future?

Yoo Changseok: I haven’t decided on a specific path yet, but I’d like to eventually open a restaurant that blends Korean cuisine with Western techniques. Personally, I value being someone’s right hand and achieving goals together. I believe that what makes a Michelin two- or three-star restaurant possible is persistence and teamwork. Regardless of my position, I want to be a chef who doesn’t shy away from tough jobs and who can also lead those below me.

Park Sehoon: My dream is to one day launch my own brand and build a food business and franchise. To prepare, I want to gain as many experiences as possible—studying dining trends, market research, and learning what guests expect. Seeing how passionately the Solbam team works has taught me how rare such passion is. I want to become someone who embodies that same drive.

What would you say to someone considering applying for K-Stage?

Yoo Changseok: If you’re hesitating, I’d say just go for it. When I returned from Australia, I didn’t know what to do next, but this program became a huge turning point. Even if you feel unprepared, you’ll learn through the experience, and it will raise your standards.

Park Sehoon: I always tell my friends there’s no need to hesitate—you have nothing to lose. Just apply. I started from a blank slate and still learned so much. Beyond cooking, I’ve gained invaluable networks, mentorship, and guidance from the chefs. It’s an opportunity you absolutely shouldn’t miss.